Pink salmon soup is a tender, tasty, nutritious soup that the whole family will like. Red varieties of fish makes the taste of the dish rich and very aromatic. It can be prepared even from the remnants of fish and cereals.

Pink salmon soup - from which parts of the fish is it better to cook soup?

Absolutely all parts of the fish carcass can go to the ear. Most importantly, the fish should be fresh. However, the most rich is the ear using the head and the carcass itself. Before you run your head into the soup, be sure to remove the eyes and gills.

If you want to get a light diet dish, cook only the tail and head of pink salmon.

Classic filet recipe

Such an ear will remind you of a bright sunny day by the river, when the ear was prepared right on the shore from freshly caught fish.

Main Products:

  • two carrots;
  • water - 1 l;
  • half a bunch of fresh dill;
  • a pinch of salt;
  • four potato tubers;
  • dry millet - 50 g;
  • vodka - 0.1 l;
  • fish fillet - 0.3 kg;
  • leaf of lavrushka;
  • bulb.

How to cook an ear from a fillet of pink salmon:

  1. Grind the finished fish fillet into pieces and put them in a pan with water.
  2. We remove the husk, peel from vegetables and add them whole to the fish.
  3. We wait until the liquid boils and cook another 10 minutes.
  4. We take out all the products from the broth, filter the water through gauze or a sieve.
  5. Pour vodka into the purified liquid, load the washed millet groats.
  6. Remove the seeds from the fillet and put the flesh back into the soup.
  7. Add carrot slices and bay leaf.
  8. Bring the dish to a boil and cook for 10 minutes.
  9. We fill in the chopped fresh dill, boil for 3 minutes and pour the hot rich ear into the plates.

Finnish Cream Soup

A very delicate and soft version of a delicious soup.Be sure to try it!

You will need:

  • bulbs - 2 pcs.;
  • cream - 1 l;
  • red fish fillet - 0.3 kg;
  • salt to taste;
  • large potatoes - 4 pcs.;
  • crushed black pepper to taste;
  • piece of oil - 50 g.

How to cook an ear:

  1. We peel the peel from the potato, chop it into cubes and put it in a pan with water.
  2. Wait until the liquid foams with bubbles and cook for 10 minutes.
  3. Warm pieces of butter in a pan.
  4. We process the fish, cut the meat into cubes and throw it onto the surface of the pan. Fry the product for a minute with add onion slices.
  5. Transfer the contents of the pan to the pan and cook for 15 minutes.
  6. Pour the cream and hold the pan on the gas for another 5 minutes.
  7. Pour salt with pepper, mix everything and insist soup for about 5 minutes.

We cook pink salmon from the head and tail

A variety of spices and seasonings fill the ear with intense flavor.

Grocery list:

  • two carrots;
  • pink salmon heads and tails - 1 kg;
  • half a bunch of fresh parsley;
  • salt to taste;
  • potato tubers - 5 pcs.;
  • a handful of millet;
  • celery - 3 branches;
  • peas of black pepper - 10 pcs.;
  • onion - 2 pcs.;
  • laurel leaf - 3 pcs.;
  • ground pepper - to taste;
  • tomato paste - 10 g.

How to prepare an ear from the head and tail of pink salmon:

  1. First you need to make a broth of vegetables.
  2. Cut one carrot with celery into large pieces.
  3. Pour two liters of water into the pan, add the whole peeled onion, two peeled potatoes, and chopped celery with onions.
  4. Wait for boiling and cook the broth for another half hour.
  5. When the potatoes become soft, turn off the heating of the stove.
  6. We remove all vegetables from the broth. We turn the mashed potatoes with a fork and load it back into the pan.
  7. We process millet with cold water, shred the remaining fresh potatoes in small cubes.
  8. Cut fresh carrots into halves of circles, finely chop the washed parsley.
  9. Put fish and potatoes in the soup. After 5 minutes, add peas, millet and parsley.
  10. After 15 minutes, load the carrots and tomato paste with salt.
  11. Five minutes later, add greens and turn off a delicious rich soup.
  12. Sprinkle the dish with ground black pepper before serving. It will give even more flavor to the food.

Abdomen fish ear with millet

The nutritional and culinary qualities of fish are not inferior to meat, but surpass it in digestibility. It can be used in the dinner menu, which should be quite light.

What you need to take:

  • water - 4 l;
  • two tomatoes;
  • a bunch of parsley;
  • abdomen of pink salmon;
  • salt - 22 g;
  • one carrot;
  • three bay leaves;
  • millet - 170 g;
  • 12 peas of pepper;
  • two onions.

How to prepare an ear with millet:

  1. Put the fish in a pot of water, wait until it boils. If a foam mass appears, remove it with a spoon.
  2. Put the peeled onion to the fish and cover the peppercorns. Add salt and simmer for 25 minutes at low heat.
  3. During this time, you can prepare all the remaining ingredients. Chop the onion finely, chop the potatoes into cubes and grind the carrots.
  4. We take pink salmon from the broth, filter the liquid itself and pour it back into the pan.
  5. Remove the bones from the pieces of the fish and leave the pulp aside until the end of cooking the soup.
  6. In the pan we put all the processed vegetables and cook for 15 minutes.
  7. Then we load bay leaves and cubes of tomatoes, cook another 10 minutes.
  8. Add washed millet groats and cook until it softens.
  9. Pour chopped parsley, fish pulp and black pepper into the ear.
  10. Leave the food for 15 minutes, after which you can enjoy the delicious taste of fresh fish soup.

Hearty Fish Soup with Rice

If you want a rich soup to quickly satisfy your hunger, use rice cereal instead of millet. It turns out very tasty.

The composition of the recipe:

  • bulb;
  • pink salmon - 1 pc.;
  • salt to taste;
  • potato tubers - 2 pcs.;
  • rice groats - 45 g;
  • one carrot;
  • spices for fish to taste.

How to cook ear with rice:

  1. Cut the carcass of the fish into portioned slices.
  2. Peeled carrot root into small cubes. We do the same with potatoes, but its slices should be larger.
  3. We bring two liters of water in a pan to a state of boiling. Pour salt and unload potato cubes. Cook them for 5 minutes.
  4. Next, add chopped carrots and onions without husks in whole form.
  5. Lay the rice and cook for 10 minutes.
  6. After that, we lay out the fish slices to the preparing ingredients, pour spices and boil the soup for 5 minutes.
  7. We load the chopped parsley and insist the ear for 15 minutes.

In a slow cooker

A variety of fish dishes make up one of the characteristic features of Russian cuisine.

Recipe Components:

  • three potatoes;
  • a handful of fresh herbs;
  • one carrot;
  • carcass of a fish;
  • onion - 1 pc.

Pink salmon ear in a slow cooker step by step:

  1. Pour 2 liters of water into the multicooker bowl, add salt and click on the menu item “Soup” in the menu.
  2. Cut the peeled potatoes into straws.
  3. Pour the product into the slow cooker and start cooking.
  4. During this time, we will be able to peel all remaining vegetables and fish. Cut the onion into small cubes.
  5. Carrots pass through a coarse grater.
  6. We shift prepared products for potatoes. Cook together for 20 minutes.
  7. After that, dip the processed fish in its entirety in the multicooker.
  8. After 15 minutes, we catch pink salmon and transfer to a plate.
  9. We take out all the bones from the cooled meat, and cut the flesh into pieces and load back into the soup.

A simple recipe for canned pink salmon

If you are unable to buy fresh or frozen fish, take canned pink salmon. The taste of that will not change.

You will need:

  • rice - 65 g;
  • water - 2 l;
  • one carrot root;
  • Lavrushka - 1 leaf;
  • one can of pink salmon;
  • three potatoes;
  • salt to taste;
  • onion - 1 pc.;
  • a handful of fresh herbs;
  • peppercorns - 4 pcs.

How to prepare an ear from canned pink salmon:

  1. Knead with a fork, canned fish in mashed potatoes.
  2. Chopped peeled onion into half rings. Chop potatoes into small squares. Grind carrots on a grater with large links.
  3. Rinse the rice poured into a colander until the water is clear. Wash greens with a knife.
  4. Pour water into the dishes, wait for it to boil. We load rice in water.
  5. After 10 minutes, pour the potato cubes, peas of pepper and bay leaf.
  6. Separately, in a pan, pass the onions with carrots until soft in vegetable oil.
  7. We transfer the contents of the pan to the future ear immediately after the lavrushka.
  8. Once the soup has cooked for 20 minutes, add the fish gruel from the can.
  9. Pour almost all the greens and cook for 5 minutes, add salt to taste.
  10. We insist on a fragrant ear for 10 minutes under the lid, fill in the remaining dill and serve the dish hot. Bon Appetit!

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